Spoon Lamb

Recipe courtesy of chef Ana Sortun
Yield Serves 6 to 8
Ingredients
- 4 x 10 oz. lamb shoulder chops
- 1 large carrot, peeled and sliced into thick rings on the bias
- 1 white onion, peeled and cut into 4
- 2 cups red wine or water
- 4 cloves garlic, peeled, split & smashed
- 2 tablespoons pomegranate molasses, available at middle eastern markets
- Squeeze of lemon
- 1 tablespoon ground cumin
- Salt & pepper
- 1/2 stick of butter (optional)
Directions
1. Pre-heat oven to 350 degrees.
2. On the stove heat a skillet until hot.
3. Add a tablespoon of cooking oil, like canola.
4. Place two shoulder chops in the pan and brown on both sides.
5. Keep the heat medium to hot. Don’t be afraid to brown well.
6. Season with salt and pepper.
7. Place in a roasting pan and repeat the browning process with the other two chops.
8. Add some of the wine to the browning pan & deglaze the sugars stuck to the bottom of the pan.
9. Strain through a strainer over the meat.
10. Sprinkle cumin over lamb chops.
11. Add the garlic, carrot, any wine left & onion to the pan and fill with enough water to come half way up to the chops.
12. Cover twice with foil and braise in the oven about 1 1/2 to 2 hours until meat wants to fall apart with the poke of a fork.
13. Remove lamb chops from the pan & strain the braising juices into a bowl.
14. Refrigerate until the fat rises to the surface and is skimmable. Skim and place juices in a saucepan.
15. Boil to reduce by half.
16. Stir in pomegranate molasses and butter.
17. Re-season and add lemon juice.
18. Trim lamb chops of any excess fat and warm in the finished sauce.
19. Serve with a spoon!

Mexican Lamb Chops with Spicy Chili and Coriander

Ingredients
4 tbsp chili powder
handfuls coriander, hopped
1 tbsp dried oregano
1 tbsp ground cumin
1 1/2 tbsp garlic powder
8 lamb loin chops, ones trimmed back
1 tbsp olive oil
30 g shallots, chopped
1 clove garlic, chopped
450 ml dry red wine
450 ml beef stock
50 g butter, chilled and cut into 1cm pieces
2 - 3 squares of dark chocolate
To serve:
. lettuce
. white beans
. avocados
. peppers
. coriander
Yields 4 servings
1. Combine 2 tablespoons of the chilli powder, the coriander, oregano, cumin and garlic powder in
small bowl and coat the lamb with it. Place the lamb chops in glass baking dish, cover and refrigerate
for 8 hours or overnight.
2. Heat the olive oil in a saucepan over a medium-high heat. Add the shallots and garlic and fry for 2
minutes before adding the red wine, beef stock and remaining chilli powder. Cook for about 30
minutes, until the sauce is reduced to about 200ml. Remove from the heat, add the butter, a little at a time, and then add the chocolate, whisking after each addition.
3. Meanwhile griddle the lamb chops as desired, remove from heat, and serve immediately with the
sauce and a side salad of lettuce, white beans, avocado, peppers and a sprinkling of coriander

One-Skillet Lamb Chops with Pears & Balsamic Pan Sauce

INGREDIENTS:
4 medium or 6 small 3/4-inch thick lamb loin chops (1 to 1 1/4 lb), fat trimmed
1/4 tsp fine sea salt
1/4 tsp ground black pepper
1/4 cup 100% unsweetened apple juice
1/4 cup low-sodium beef broth
1 1/2 tsp balsamic vinegar
1/2 firm-ripe pear, peeled, cored and cut into 1/4-inch slices
3/4 tsp fresh rosemary, thyme or combination, chopped
INSTRUCTIONS:
Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium rare or 4 minutes per side for medium. Transfer lamb to plates and cover to keep warm.
Discard any fat from skillet and return to medium heat. Add apple juice, broth, vinegar and pear to skillet, and cook, scraping up any browned bits in the bottom of the pan until liquid is reduced by about half, 2 to 3 minutes. Remove from heat and stir in herbs. Top lamb with pears and pan sauce, and serve. Garnish with additional rosemary or thyme, if desired.

LAMB ON A SHOVEL

Method: Direct Grilling
Ingredients:
1-1/2 pounds thick cut lamb rib chops
1 to 2 tablespoons extra-virgin olive oil (plus oil for drizzling)
Coarse salt (kosher or sea)
Cracked black pepper
Lemon wedges for squeezing (optional)

Other Items Needed:
a clean metal shovel; logs, wood chunks or chips.

Directions:
Traditional method:

Build a wood campfire with a good base of glowing embers. Feed fresh logs to the fire from time to time to generate plenty of wood smoke.

Lightly brush the lamb chops on both sides with olive oil. Season very generously on both sides with salt and pepper.

Heat the shovel blade in the fire. This serves two purposes. It helps clean and sterilize the cooking surface and preheats the metal so it will sear the meat.

Arrange the lamb chops on the shovel blade, leaving an inch between each. Don't overcrowd the shovel, its OK to work in several batches. Remember, in Australia grilling isn't just about getting a meal to the table, its a whole evening's entertainment. Thrust the shovel over the fire or lay it on the embers. Cook the chops until done to taste: 4 to 6 minutes per side for medium-rare, turning with tongs.

On a conventional grill:

Set up your grill for direct grilling and preheat to high. If using logs, wood chunks, or chips toss them on the coals (of a charcoal grill) or place in the smoker box or in a smoker pouch on your gas grill. For a more pronounced smoke flavor, soak the chips in water for 30 minutes, then drain well. Brush and oil the grill grate.

Arrange the chops on the grate and grill until cooked to taste, 4 to 6 minutes per side, turning with tongs.

Transfer the chops to a platter or plates. Drizzle with a little more olive oil (if desired) and serve with lemon wedges for squeezing (again, if desired). Don't forget to burn the fat and juices off the shovel when you're finished.

Lamb Sandwiches with Middle Eastern Slaw

Dressing
1/3cup tahini
1/4cup mayonnaise
1/4cup finely chopped fresh mint leaves
1/4cup water
1tablespoon fresh lemon juice
1teaspoon minced garlic
1/2teaspoon kosher salt
1/4teaspoon ground black pepper
1/4teaspoon ground paprika
3cups coarsely shredded green cabbage
1cup coarsely grated carrots
3blade lamb chops, each about 8 ounces and 3/4 inch thick, trimmed of excess fat
Extra-virgin olive oil
Kosher salt
Ground black pepper
4 pita pockets
In a medium bowl whisk the dressing ingredients. In a large bowl combine the cabbage and carrots, and then pour the dressing over the top. Mix well. Set aside.
Lightly brush both sides of the lamb chops with oil and season evenly with salt and pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Transfer the chops to a cutting board and let rest for 3 to 5 minutes. Cut the meat off the bones, and chop or shred it into small pieces. Add the lamb to the slaw.
Open the pita pockets and fill them with the lamb mixture. Serve immediately.

Texas Grilled Lamb Chops with Lentil Salad

Grilled Lamb

2 double lamb chops from the rib, per person
1 cup red Texas wine
2 cups olive oil
1 bunch rosemary (approximately 2/3 ounce, net weight)
1/4 cup garlic, minced
½ yellow onion, roughly chopped
1 tablespoon freshly ground black pepper
1 bunch mint (approximately 2/3 ounce, net weight)
Salt

Combine all ingredients in a container except for the salt.  The meat must be marinated in the refrigerator at least 12 to 24 hours before cooking.  To cook, remove the lamb from the marinade, season with salt, and grill over a medium flame for about four to seven minutes per side, depending on desired doneness.  Let rest for about 5 minutes before serving.  (Note: If flame flares up during cooking pull meat off with long tongs until it subsides.)

Lentil Salad
8 ounces green lentils
2 garlic cloves, minced
2 tomatoes, diced
½ red onion, diced
½ cup kalamata olives, roughly chopped
1/4 cup mixed Texas herbs, chopped (I like parsley, mint, rosemary, thyme)
1 tablespoon Dijon mustard
2 tablespoons honey
1/4 cup balsamic vinegar
1/4 cup Texas red wine
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup olive oil
1/4 cup extra virgin olive oil

Place the lentils in a pot and cover with water.  Simmer over a low heat for 25 minutes, or until the lentils are just tender.  They should not be mushy.  Drain the lentils if there is any liquid left, allow to cool.
Put the lentils in a bowl along with the garlic, tomatoes, red onion, olives, and herbs.
In a separate bowl, mix together the mustard, honey, vinegar, wine, salt and pepper.  Slowly whisk in the oils.  Taste and adjust the seasonings.  Pour the vinaigrette over the lentil mixture and stir together.  Taste the salad and adjust the seasonings if necessary.  Refrigerate for several hours to overnight before serving.

Makes enough to serve five to six

Recipe created by Chef Michael H. Flores  •  
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

Lamb Chops with Asparagus

Lamb
2 (10-ounce) (1/2-inch thick) lamb blade chops

1 tablespoon LAND O LAKES® Butter

Vegetables
1 1/2 cups thinly sliced fennel with tops (anise)

1/2 cup orange juice

1 large (1 1/2 cups) leek, thinly sliced

1 tablespoon honey

1 teaspoon grated orange peel

1/2 teaspoon Worcestershire sauce

1 pound (about 24) fresh asparagus spears

Rice
Hot cooked rice

Sauce
1 tablespoon cornstarch

2 tablespoons cold water

Cut asparagus spears into 2-inch pieces. Set aside.

Melt butter in 10-inch skillet until sizzling; add lamb chops. Cook over medium-high heat, turning once, until browned (4 to 5 minutes). Drain off fat.

Add all vegetable ingredients except asparagus to skillet. Continue cooking until mixture comes to a full boil (3 to 4 minutes). Reduce heat to low. Cover; cook 10 minutes. Add asparagus. Cover; continue cooking until chops are fork tender and asparagus is crisply tender (4 to 6 minutes). Place rice on serving platter; top with chops and vegetables. Keep warm.

Stir together cornstarch and water in small bowl; stir into skillet. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (1 to 2 minutes). Boil 1 minute. Pour over chops and vegetables.

Lemon-Garlic Marinated Lamb Chops

Yield: 8 servings
2 tablespoons olive oil
1 teaspoon grated lemon zest (colored portion of peel)
2 tablespoons freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon dried oregano
3 tablespoons minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds lamb chops, trimmed of all visible fat (see note)
1. In a small bowl, stir together oil, lemon zest and juice, oregano, garlic, salt and pepper.
2. Put chops in one or more resealable plastic bags; add marinade and turn to coat. Seal and marinate for 20 minutes to 1 hour at room temperature, turning occasionally.
3. Heat broiler, grill or grill pan over medium heat. Remove chops from bag and discard marinade.
4. Grill or broil 4 to 5 minutes per side for medium-rare or to desired doneness.
Per serving: 215 calories; 10g fat; 3.5g saturated fat; 91mg cholesterol; 29g protein; no carbohydrate; no fiber; 226mg sodium.
Note: For easier serving sizes, ask your butcher to cut lamb chops about 4 ounces each, for a total of 16 chops

Pan-Seared Lamb Chops

Serves: 6

• Prep Time: 5 min.
• Cook Time: 10 min.

Ingredients:

• 8 lamb loin chops, excess fat removed
• 2 tablespoon(s) butter, divided
• 1/3 cup(s) Lea & Perrins® Worcestershire Sauce
• 2 tablespoon(s) lemon juice
• 1 tablespoon(s) fresh mint, chopped

Cooking Instructions:

1. Season chops with salt and pepper if desired. In a large skillet over medium-high heat, brown chops in 1 Tbsp. of butter for about 4 minutes each side for medium-rare.

2. Reduce heat to medium, and stir in Worcestershire Sauce and lemon juice. When sauce bubbles, remove pan from heat and place chops on serving dish. Add remaining 1 Tbsp. of butter and mint, stirring constantly, until butter has melted and the sauce has a lightly creamy sheen. Spoon sauce over the chops, and garnish with mint sprigs and lemon zest.

Tip:

Although lamb loin chops are especially tender, they can be a little expensive. Shoulder chops can also be used and are less pricey.


If preferred, use freshly squeezed juice from half a lemon.

hoisin-glazed australian lamb shoulder chops

with stir-fry noodles

RECIPE SERVES 4

• 8 Australian lamb shoulder chops, trimmed
• 2-3 tablespoons hoisin sauce
• 1-2 tablespoons peanut or vegetable oil

SAUCE

• ¼ cup dry sherry or rice wine
• ¼ cup orange juice
• ¼ cup beef stock or water
• 2 tablespoons soy sauce
• 1 tablespoon ginger, finely chopped
• 1 clove garlic, chopped

STIR-FRY NOODLES

• 1 teaspoon peanut or vegetable oil
• 7 ounce package rice noodles
• 8 stalks asparagus, ends trimmed and sliced
• ½ pound snap peas or preferred vegetables

1. Soak the noodles according to directions on packet, drain and rinse well. Set aside.
2. Brush the lamb generously with the hoisin sauce. Heat the oil in a heavy-based pan large enough to hold the chops in a single layer, on medium high. Add the chops and cook for 2 minutes each side to brown. Add the sauce ingredients, reduce the heat to low and simmer the chops, turning regularly, for about 8-10 minutes or until cooked as preferred. Add additional stock or sherry if sauce becomes too thick.
3. While chops are cooking, add the oil to a wok or nonstick frying pan over high heat, and stir-fry the asparagus and peas for 1-2 minutes until tender-crisp. Add the noodles and stir-fry just to heat through. Transfer stir-fry immediately to warm plates, top with the lamb and spoon over the sauce.

Pomegranate-Grilled Lamb Chops

Serve piping hot with pomegranate seeds and mint leaves for garnish accompanied by a green salad and a luscious tiramisu for dessert.


1 cup fresh or bottled pomegranate juice
1 large clove garlic, minced
3 black peppercorns, crushed

1/4 cup finely chopped fresh mint leaves
4 double-thick California lamb loin chops
2 teaspoons olive oil
1 teaspoon pomegranate seeds; for garnish
Mint leaves; for garnish

1. Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well. Add chops and turn several times to coat well. Refrigerate 8 to 12 hours, turning occasionally.
2. Remove chops from marinade; drain and set aside. Pour marinade into small saucepan. Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
3. Brush chops with reduced marinade and oil.
4. Broil or grill chops about 3 inches from heat, brushing once or twice with marinade. Cook to preferred doneness, about 5 to 6 minutes per side for medium rare, 7 to 8 minutes for medium and 9 to 10 minutes for well done.

Makes 4 servings.
Recipe and photograph provided courtesy of the California Sheep Commission.

Lemon Lamb Dijon Recipe

A simple but tasty main dish, excellent with couscous and fresh green beans.

Ingredients:

• 6 loin lamb chops
• 1 Sunkist® lemon -grated peel
• ½ Sunkist® lemon -juice
• 1 tsp. fresh rosemary, finely minced
• 1 Tbsp. dijon mustard
• to taste fresh ground black pepper

Instructions: (Makes 6 servings)

• Trim excess fat from lamb, wipe surface with paper towel. Arrange chops on broiler pan. In small bowl, combine remaining ingredients; spread mixture evenly over lamb.
• Broil chops 4 inches from heat source for 5 minutes. Turn chops over and cook an additional 5 to 6 minutes.

LAMB CHOPS WITH GOAT CHEESE SAUCE

Serves 4

Quick and easy, this delicious recipe gives cause for celebration. Tender lamb chops, lightly seasoned with freshly ground pepper and rosemary, are broiled to perfection and then topped with a simple, yet divine, white wine and goat cheese reduction. Garnish with a fresh sprig of rosemary for an impressive presentation.

Ingredients

1 teaspoon salt 
8 lean lamb loin chops, each about 1-inch thick 
1/4 to 1/2 teaspoons pepper 
2 teaspoons finely chopped rosemary 
3/4 cup dry white wine 
1/2 cup chicken broth 
2 sprigs of rosemary 
3 ounces goat cheese

Method

Preheat oven to broil. 

Place an oven-proof skillet on the stove on high heat and add the salt. When you flick a little drop of water in the skillet and it sizzles it's ready for the chops. Sear the chops on the first side until browned, about 2 to 3 minutes, then flip the chops, sprinkle them with pepper and sear the other side for about 2 minutes. Sprinkle chopped rosemary all over chops. 

Transfer skillet to oven and broil for about 3 minutes per side, or longer, if desired. Remove chops from the skillet and keep warm in a covered casserole dish. Return skillet to stovetop and heat over medium high heat. (Be careful not to touch the handle of the skillet since it will still be very hot!) 

Add wine to deglaze the skillet, scraping the browned bits off of the bottom. Add broth and 1 sprig rosemary and simmer at a low boil until reduced by one third. Remove and discard rosemary sprig and swirl in goat cheese to complete the sauce. 

Place the chops on a plate and drizzle sauce over the top. Top with remaining rosemary sprig and serve immediately.

Thyme Lamb Chops

From Redbook

The time-honored blend of garlic and thyme adds zest and zing to these fast, pan-grilled lamb chops.

• 4  (4 ounce) bone-in center-cut loin lamb chops, (1 1⁄2-inches thick)
• 1/2 tablespoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 1 tablespoon(s) canola oil
• 2 tablespoon(s) unsalted butter
• 1 clove(s) garlic, finely chopped
• 1 teaspoon(s) fresh thyme, chopped

---

Directions

1. Sprinkle lamb with salt and pepper.
2. In a large skillet, heat oil over medium-high heat. Add lamb and cook 3 minutes per side, or until well browned. Reduce heat to medium; add butter, garlic, and thyme. Cook, turning lamb occasionally, for 3 minutes, or until instant-read thermometer inserted in side of each chop registers 130 degrees F. Remove skillet from the heat; cover chops loosely with foil and let stand 5 minutes. Serve with melted herb butter.

Reprinted with permission of Hearst Communications, Inc.

Orange-Mustard Lamb Chops

8 lamb chops, cut 1 inch thick (about 2 pounds)
3 tablespoons orange marmalade
4 teaspeens Dijcn-style mustard

1. Trim fat from chops. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heo.t to desired doneness, turning once. Allow 10 to 15 minutes for medium (l60°F).

2. Meanwhile, in a small saucepan stir together marmalade and mustard. Cook and stir over medium heat until heated through. To serve, spoon over chops.

Serves 4

Nutri'tion Facts per serving: 172 cal., 6 g tota.l fat (23 g sat. fat), 60 mg cbct., 90 mg sodium, 10 g carbo., I g fiber, 20 g pro. Daily Values: 20/0 vito C, 2% calcium, 100/0 iron

Better Homes and Gardens 5 Ingredient Recipes

Sticky Dippy Lamb Chops

8 lamb loin chops
1 tbsp. oil
5 tbsps. tomato ketchup
3 tbsps. runny honey
2 tbsps. dark soy sauce
2 cloves garlic, peeled and crushed
1 tsp. mild chilli powder, optional
1 pot sour cream and chive dip

Heat the oil in a large frying pan and fry the chops over a medium heat for 4 to 5 minutes on each  side until nicely browned.  Mix the ketchup, honey, soy sauce, garlic and chilli powder (if using) in a bowl. Stir the ketchup mixture into the pan and heat until bubbling. Cook for a further 2 to 3 minutes, turning the chops once
or twice, until the sauce is thick, sticky and coats the meat. to serve
Serve with sour cream and chive dip, salad and chips.
Serves 4.

Greek Style Kebebs Tzaziki Barbecue Dip

For any healthy bbq lamb recipes my suggestion is always to start with a barbecue marinade to add flavour and tenderise the meat at the same time. It’s a lot lighter on the calories than sauce and imparts just as much flavour.
This particular marinade is fresh from the Mediterranean Greek islands and as with a lot of Greek food it’s rich in olive oil, lemon juice and oregano. Great flavours and really easy to prepare, just mix up and away we go.
I plumped for chops in this menu idea but it great as a kebab too, just chop up some steaks, marinate as instructed and thread onto skewers.

Ingredients:-
1 Kg or 2 lbs lamb chops
75ml or ⅓ cup olive oil
1 teaspoon oregano
Juice of one lemon
Salt and freshly ground black pepper
2 lemons cut into wedges
Sprigs of fresh parsley for garnish
Method:-
Place the lamb chops in a marinade bowl and pour over the mix of olive oil, lemon juice and oregano. Marinate for 2 or 3 hours turning occasionally. When hot coals are ready, place the chops on the barbecue and season with salt and pepper and grill for 10 – 12 minutes turning once
There really isn’t much more to say other than serve with the lemon wedges and a couple of sprigs of parsley for garnish. If doing the kebabs, take the easy option and slide the meat into a pitta with some salad and a dollop of yoghurt or Tzaziki .
Tzaziki Barbecue DipTzaziki barbecue dip is a super healthy menu idea to kick start any BBQ cookout and it’s easy to prepare too.
I was first introduced to Tzaziki on the Greek island of Paros many moons ago by a guy called Nick. He was a plumber from Clevedon near Bristol, England, and he was enjoying a fine life of long hard work in the winter and seriously long holidays in the summer. I wonder if he still does it?
We sat at a restaurant and dipped bread into a plate of tzaziki and a plate of eggplant salad – what a great way to start a meal! So refreshing on a hot summers day.
I now use dips like these with some vegetable cruditées as a great healthy start to any barbecue. Alternatively just slice up a few pitta breads and the result’s just as good.
Ingredients:-
1 medium cucumber peeled and finely chopped
225ml or ½ pint yoghurt
2 cloves crushed garlic
1 tablespoon olive oil
1 teaspoon vinegar
½ teaspoon salt
Method:-
Pour the yoghurt into a bowl and add the rest of the ingredients. Give it a stir and chill for at least one hour to let the flavours come together.
If you’re a garlic fiend like me, you may want to add another clove and dip your bread!

Rocky Mountain Lamb Chops

Ingredients
6 loin lamb chops (about 1 1/2 pounds)
2 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons rubbed sage
1 teaspoon grated onion
1/2 teaspoon lemon pepper
1/2 teaspoon coarse ground mustard
1/4 teaspoon ground red pepper
Directions
Trim all visible fat from chops. In reclosable plastic bag, combine remaining ingredients. Add chops; close bag and refrigerate several hours or overnight. Remove chops from marinade. Discard marinade. Broil 6 inches from heat source for 4 to 6 minutes per side for medium-rare or until desired doneness.

Makes 4-6 servings
Nutritional Information
Servings: Per serving
Calories: 133
Cholesterol: 44 mg
Fat: 8 g
Sodium: 148 mg
Carbohydrates: 0 g

quick rosemary lamb chops

What you need
2 tsp. oil
8 lamb loin chops (1 lb.)
1 small onion, chopped
3/4 cup roasted red peppers, drained, chopped
1/4 cup beef broth
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/2 tsp. chopped fresh rosemary
3 cups hot cooked rice
make it

HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 6 min., turning after 3 min. Remove from skillet; cover to keep warm.

ADD onions to same skillet. Cook 5 min. or until onions are tender, stirring occasionally. Stir in peppers, broth, dressing and rosemary. Add chops. Reduce heat to medium-low; simmer 4 min. or until sauce is thickened and chops are cooked through (160°F).

SERVE with the rice.

Cider-Glazed Lamb Chops

Gourmet | November 2007
by Melissa Roberts

1 cup unfiltered apple cider
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 tablespoon mild honey
8 rib lamb chops (3/4 inch thick), cut from 1 rack
1 scallion, finely chopped
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Preparation
Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
Preheat broiler.
Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.